Give Baked Potatoes A Hearty Country-Style Upgrade With One Creamy Topping

Everyone loves a good baked potato. Crispy on the outside while wonderfully soft and tender on the inside, it's the kind of comfort food nobody can resist. Still, as delicious as they are on their own, eating them plain can get a little boring. Luckily, there are plenty of ways to make things more interesting. You can top your baked potato with chili con carne or chicken tikka for a hearty, flavorful meal. You could also level it up with some Korean-inspired toppings, such as crispy popcorn chicken. But, if you're craving something a little closer to home, a creamy, peppery, white country gravy is just what you need.

If you've never tried white country gravy, think of it as the Southern cousin of béchamel. It's thick, savory, creamy, and pairs beautifully with baked potatoes. It's incredibly delicious, takes just minutes to make, and calls for no more than five ingredients that you probably already have in your kitchen: butter, milk, flour, salt, and pepper. Don't underestimate the simplicity of the combination. With butter as its base, the gravy gives the potatoes an incredibly satisfying touch. Meanwhile, the pepper adds a little heat and earthiness, and brings the flavors together. On top of that, the gravy's texture complements the softness and fluffiness of the potatoes' insides and provide a nice contrast to the crispy skins. It's so good, it actually might ruin other toppings for you. At least for a while. 

To make white country gravy, start by melting butter in a skillet over medium heat. If you've run out of butter, olive oil or any other type of vegetable oil works equally well. If you have some leftover fat drippings, though, they're your best bet for making the gravy richer and more flavorful. To avoid the most common mistakes you might be making with homemade gravy, however, steer clear of using under-roasted drippings. Once the fat is hot, add an equal amount of all-purpose flour and whisk continuously until the mixture turns toasty and golden. Afterward, gradually add cold milk and don't stop whisking until the gravy is smooth and velvety. The last thing you want is a lumpy gravy, but if it happens, you can easily remove the lumps with a fine-mesh strainer. 

While not included in the original recipe, a little heavy cream can take the gravy's texture to a whole new level. When the gravy reaches your desired thickness, season it with salt and black pepper. If you're feeling extra creative, don't be afraid to spice things up a bit. A pinch of cayenne or a splash of hot sauce can add a spicy note. For a deeper, more savory flavor, use some fresh garlic or garlic powder. All that's left to do is to slice your baked potato open, fluff the inside with a fork, and pour a generous amount of your gravy over the top.